ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-22-2012, 12:51 AM   #1
mdmccall8
Found some matches.
 
Join Date: 06-15-12
Location: CA
Downloads: 0
Uploads: 0
Default Large Rib Roast help

Going to do a Bone in Rib Roast for our friend Christmas Dinner. I just picked up a 20lb and 12 lb roast. Can't wait to get started. I am going to cook it on my Horizon 20'' Ranger. Any tips? Can anyone recommend any rubs, temps, types of wood, and times?
mdmccall8 is offline   Reply With Quote


Unread 11-22-2012, 12:57 AM   #2
MisterChrister
is Blowin Smoke!
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default

Slather with butter and coat generously with a standard herbs de provence mix. A blends of standard spices available anywhere. Google it for the recipe. It's the classic benchmark rub for prime rib. Go 2:1 apple to hickory.
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Unread 11-22-2012, 11:36 AM   #3
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

I'm not familiar with your set-up. When I do Prime rib I score it first, then coat with worcestershire, Montreal steak seasoning and granulated garlic. I try to do this at least a day ahead, 2-3 days if possible. Then I cook it on my Weber rotisserie at around 250-275. I like to use mesquite for the smoke. Mine usually gets to rare in about 3-4 hours. I have only done them boneless however, I like to fix up the ribs as appetizers. I'm not sure how the cook with the bones on would affect the time/temp considerations.
Another tip I've heard is to cut the bones off, apply your seasonings of choice and then tie the ribs back on. I've been wanting to try it this way, but don't cook Prime rib all that often, big bucks you know.
Good luck in any case, I'm sure you will get all kinds of advice from the helpful bro's here.
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 11-22-2012, 11:48 AM   #4
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

I like to do a reverse sear on mine. I like a little bit of crust on the outside from the herbs, rub, and the sear. I've usually use oak for the wood.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Unread 11-22-2012, 11:54 AM   #5
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mdmccall8 View Post
Going to do a Bone in Rib Roast for our friend Christmas Dinner. I just picked up a 20lb and 12 lb roast. Can't wait to get started. I am going to cook it on my Horizon 20'' Ranger. Any tips? Can anyone recommend any rubs, temps, types of wood, and times?
this one is boneless and I do them on the BBQ spit with a woodbox for smoke..

http://www.bbq-brethren.com/forum/sh...0&postcount=10

I use a woodbox with mixed hickory and mesquite chips..
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Unread 11-22-2012, 12:52 PM   #6
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

I am a purest. I like salt and pepper with maybe just a touch of garlic. Then low and slow at 250 Pull it at 135 and rest for 20 minutes. That should give you perfect med rare.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:29 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.